Autor: Hynes, Erica Rut
- Effect of high-pressure treatment on hard cheese proteolysis
- Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
- Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
- Estrategias tecnológicas para acelerar la maduración y diversificar el flavor en quesos duros
- Cultivos adjuntos de quesería a partir de cepas de origen NSLAB
- Preventing undesired eye formation in soft cheese
Autor: Peralta, Guillermo H.
- Protective Role of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model
- Elucidating the Connection Between the Health-Promoting Properties of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides
- Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
- Cultivos adjuntos de quesería a partir de cepas de origen NSLAB
- Preventing undesired eye formation in soft cheese
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